Stuffed chicken breast with ham

First preheat the oven to 200ºC/400ºF/gas 6. Next spread the chicken breasts out on a board and, with a sharp knife, make a small slit in the top of each one to create a 'pocket'.

Spread the inside of the pocket with the classic pesto and layer the sun-dried tomato slices onto each chicken breast.

Wrap each chicken breast with 2 slices of ham and put them on a baking sheet.

Finally drizzle each one with oil and bake them in the oven for 20-25 minutes or until the chicken is cooked through.